crop contaminants ppt

8/3/2019 Crop Contaminants Ppt

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Crop contaminantsCrop contaminant means any substance

not intentionally added to food, but which gets

added to articles of food in the process of their

production (including operations carried out in crop

husbandry, animal husbandry and veterinary

medicine), manufacture, processing, preparation,

treatment, packing, packaging, transport or holding of articles of such foods as a result of environmental

contamination.



Anti-oxidants

Anti-oxidant' means a

substance which when added to foodretards or prevents oxidative

deterioration of food and does not

include sugar, cereal oils, flours,herbs and spices.



Use of anti-oxidants in Vitamin DPreparation

Vitamin D preparation maycontain anti-oxidants prescribed in

Rule 59 not exceeding 0.08 per cent



emulsifying and stabilising agents

"Emulsifying agents" and "Stabilising agents"

mean substances which when added to food are

capable of facilitating a uniform dispersion of oilsand fats in aqueous media or vice versa and/or

stabilising such emulsions and include the

following, namely:-

Agar, alginic acid, calcium and sodium alginates,

carrageen, edible gums



dextrin, sorbitol, pectin, sodium and calcium

pectate, sodium citrate, sodium phosphates,

sodium tartrate, calcium lactate, lecithin,

albumen, gelatin, quillaila, modified starches,

hydrolysed proteins, monoglycerides or

diglycerides of fatty acids, synthetic lecithin, propylene glycol stearate, propylene glycol

alginate, methyl ethyl cellulose, methyl cellulose,

sodium carboxymethyl cellulose, stearyl tartaric

acid,



esters of monoglycerides and diglycerides of

fatty acids, monostearin sodium sulphoacetate,

sorbitan esters of fatty acids or in combination,

Polyglycerol Esters of fatty acids and

polyglycerol Ester of interesterified Ricinoleic

acid Glycerol esters of wood rosins (Ester Gum)



Restriction on use of emulsifying and

stabilising agent

No emulsifying or stabilising agent

shall be used in any food except where theuse of emulsifying or stabilising agent is

specifically permitted: Provided that the

following emulsifying or stabilising agentsshall not be used in milk and cream,

namely



Monoglycerides or diglycerides of

fatty acids, synthetic lecithin, propylene

glycol stearate, propylene glycol alginate,

methyl ethyl cellulose, methyl cellulose,

sodium carboxymethyl cellulose, stearyl

tartaric acid, esters of monoglycerides and

diglycerides of fatty acids, monostearin

sodium sulphoacetate, sorbitan esters of

fatty acids or in combination



Use of starch phosphate

Starch phosphate, a gum arabic

substitute, may be used in syrup, ice-cream powder, salad dressing and

pudding to a maximum extent of 0.5 per

cent.



Use of modified starches

Modified food starches (derivative

starches) may be used in baked foods,

confectionery, snacks, flavours. dairy products glazes, icings, gravies, sauces,

soups, coatings upto a maximum

concentration of 0.5 percent by weight".



Use of emulsifying and stabilising agents

in flavouring agents :- The emulsifying and

stabilising agents may be added to flavouring

agents.

Use of emulsifying and stabilising agents in fruit

products:- The following emulsifying and stabilisingagents may be added to fruit products:

1. Pectin 2. Sodium alginate

3. Calcium alginate 4. Alginic acid5. Propylene glycol alginate



Use of emulsifying and stabilising agents in Frozen

desserts :- The emulsifying and stabilising agents

enlist

ed und

er rul

e60 may be added to Frozen

desserts.

Use of Xanthan gum - Xanthan gum may be

used in food articles upto a maximum extend of 0.5

per cent by weight.

Restriction on use of anticaking agents : No

anticaking agents shall be used in any food

except where the use of anticaking agents is

specifically permitted



Provided that table salt, onion powder, garlic

powder, fruit powde

and soup powder may contain the following

anticaking agents in quantities

not exceeding 2.0 per cent, either singly or in

combination, namely :-

(1)Carbonates of calcium and magnesium;

(2)phosphate of calcium and magnesium;

(3) silicates of calcium, magnesium, aluminium or

sodium or silicon dioxide;(4) myristates, palmitates or stearates of

aluminium, ammonium, calcium, potassium or

sodium



Antifoaming agents in edible oils and fats :-

Dimethy1Polysiloxane, food grade, may be used

as an antifoaming agent

in edible oils and fats for deep fat frying upto a

maximum limit of 10 parts

per million.



Use of release agents in conf ectionery :-

S preadasil silicon spray (Dimethyl

Polysiloxane) if used as release agent inconfectionery shall not exceed 10 p.p.m of

the finished product



T hank you

crop contaminants ppt

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